Tags:

Greene King launches campaign to get staff to quit smoking

Daniel Thomas
Tuesday 06 March 2007 09:00
Greene King

Brewer and pub operator Greene King has launched a campaign to encourage its 16,000 workers to give up smoking in preparation for the 1 July ban in England.

The company, which runs more than 800 managed pubs across the UK, said it will donate £5 to the Roy Castle Lung Cancer Foundation for each employee who gives up smoking by 31 March and has still kicked the habit when the ban comes into force.

"We have always said that there are great opportunities around the ban," said David Elliott, managing director of Greene King Pub Partners, who is managing the group’s smoking strategy.

"One of them is in supporting staff to give up smoking. It's tough quitting the habit, but the long-term benefits to their health and pockets have got to make it worth the struggle."

Each Greene King employee in England and Wales has been given details of the NHS Smoking Helpline. 

NHS posters and leaflets are also being sent to every pub and an online register has been set up so staff can commit to quitting the habit. 

Winners and losers emerging as the Scottish smoke clears >>

Greene King trading boosted by hot summer >>

Greene King reports a 20% rise in pre-tax profits >>

Staff development scheme saves Greene King £2m >>

View more on the smoking ban here >>  

CatererSearch company profile: Greene King >>

By Daniel Thomas

E-mail your comments to Daniel Thomas here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here